sauce

Hot Sauce Tex-Mex Dip

What’s Cooking in Gail’s Kitchen? Clean Eating: Hot Sauce Tex-Mex Dip! Nothing screams “party” like a flavorful Mexican dip loaded with cheese, beans, chorizo, and chips. This do-ahead recipe is perfect for advance planners. Pull it all together and refrigerate overnight. When you’re ready, simply allow it to stand at room temperature half an hour before you need to bake it. Add 10 minutes to the time it is covered in the oven for melting the ooey gooey cheese. If you’re going to make this Tex-Mex Dip, may as well get lost in the tug-of-war between chili lime seasoning and garlicky hot sauce. It’s everything you love. Just add cocktails.

HOT SAUCE TEX-MEX DIP

Ingredients:

4-ounces cream cheese, room temperature

15-ounce can black-eyed peas, rinsed, drained, and divided

3/4 tablespoon fresh lime juice, divided

1/2 teaspoon hot sauce

1/4 teaspoon kosher salt, divided

1/2 cup chorizo, cooked and crumbled

2 tablespoons scallions, finely chopped

2 tablespoons red pepper, finely chopped

1 tablespoon taco seasoning mix

4 ounces Mexican Cheese Blend, shredded and divided

1/2 cup tomatoes, chopped

1 tablespoon cilantro, chopped

1/2 tablespoon olive oil

2 teaspoons pickled jalapeño, diced

Tortilla chips

Instructions:

Preheat oven to 375°. In a food processor, combine cream cheese, 1/2 cup black-eyed peas, 1 teaspoon lime juice, hot sauce, and 1/8 teaspoon sea salt. Pulse until smooth and creamy. Transfer mixture to a large bowl. Stir remaining black-eyed peas, chorizo, scallions, red pepper, taco seasoning mix, and 1/2 cup Mexican Cheese Blend into the cream cheese mixture. Mix thoroughly. Spread into the bottom of a lightly greased deep dish pie plate. Sprinkle with remaining Mexican Cheese Blend. Bake, covered with foil, for 20 minutes. Remove foil, and bake 15 minutes longer until hot and bubbly. Let stand 10 minutes. Stir together in a bowl chopped tomatoes, chopped cilantro, olive oil, diced jalapeño, remaining lime juice, and remaining sea salt. Using a slotted spoon, top dip with tomato mixture. Serve warm with tortilla chips.

Egg Roll in a Bowl

What’s Cooking in Gail’s Kitchen? Clean Eating: Egg Roll in a Bowl! For once in my life I’m taking the easy route to an old favorite. Making eggs rolls, using store bought wrappers, can be quite a labor-intensive ordeal. There’s the cutting of vegetables, marinating of meat, separating the wrappers and covering them with a moist towel, then heating the oil for deep-fried results. And there’s nothing wrong with that. I just wasn’t up to the task when what I really wanted was more of the amazing filling to devour. Don’t get me wrong, I still drizzled on the duck sauce, probably more than was necessary. But it’s all a matter of individual taste. Lean in and I’ll tell you a secret. I’d do it again.

EGG ROLL IN A BOWL

Ingredients:

2 tablespoons sesame oil

1 onion, diced

3 cloves garlic, minced

1 pound shredded pork, precooked

1/2 teaspoon ginger

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1 tablespoon sriracha sauce

14-ounce bag coleslaw mix

3 tablespoons soy sauce

1 tablespoon rice vinegar

2 tablespoons toasted sesame seeds, for garnish

Drizzle of sriracha

Green onions, for garnish

Duck Sauce, if desired

Instructions:

Warm the sesame oil in a large skillet over medium-high heat. Add the chopped onion and minced garlic. Sauté until the onions are translucent and the garlic is fragrant. Add the shredded pork, ginger, sea salt, black pepper, and sriracha sauce. Mix well. Cook until the pork is heated through. Add the coleslaw mix, soy sauce, and rice vinegar. Sauté until the coleslaw is slightly tender. Divide into serving bowls. Garnish with toasted sesame seeds, drizzle of sriracha, and chopped green onions. Spoon prepared Duck Sauce over top, if desired.

DIY Barbecue Sauce

What’s Cooking in Gail’s Kitchen? Clean Eating: DIY Barbecue Sauce! Have you ever began preparations for a recipe and realized you were short one ingredient? It happens to me all the time. Since I live in the country, it’s easier for me to peruse my pantry for a do-it-yourself recipe than to run into town. Perhaps you feel the same way. For example, instead of tomato sauce and tomato paste, I substituted a jar of cocktail sauce. When I checked the ingredient list, the cocktail sauce contained both items plus a touch of horseradish. I love the zing that horseradish provides. Once you realize cooking is all about the flavors you like, the rest is a breeze.

DIY BARBECUE SAUCE

Ingredients:

12-ounces cocktail sauce

1/2 cup apple cider vinegar

1/3 cup raw honey

1 tablespoon Dijon mustard

1/4 cup molasses

2 tablespoons agave nectar

3 tablespoons Worcestershire sauce

2 teaspoons liquid smoke

1 teaspoon paprika

1 teaspoon garlic powder

1/2 teaspoon black pepper

1/2 teaspoon onion powder

1/2 teaspoon smoky sea salt

1/8 teaspoon cayenne pepper

Instructions:

In a saucepan over medium-high heat, combine cocktail sauce, apple cider vinegar, raw honey, Dijon mustard, molasses, agave nectar, Worcestershire sauce, liquid smoke, paprika, garlic powder, black pepper, onion powder, smoky sea salt, and cayenne pepper. Bring to a simmer. Reduce heat to medium-low and cook, uncovered, for 20 minutes. Stir occasionally. Sauce will slightly thicken. Transfer to a sealed container. Refrigerate up to one week.

Ahi Poke Platter

What’s Cooking in Gail’s Kitchen? Clean Eating: Ahi Poke Platter! Here’s a perfect example of choosing the foods you love. An ahi platter can offer many variations of side veggies to compliment the star attraction. Personally, I like the crunch of radish slices and mukimame. They balance quite nicely with the creaminess of a ripe avocado. Perhaps you may substitute these ingredients with cucumber slices and jicama sticks. I realize there are those who just don’t care for the taste of cilantro, no matter how often they try. That’s fine. Dill is a delightful change. I’m not here to be the food police. Are you getting the idea?

AHI POKE PLATTER

Ingredients:

1 tablespoon olive oil

1 tablespoon vegetable oil

1/2 teaspoon sesame oil

2 tablespoons furikake seasoning

1 teaspoon white sesame seeds, toasted

1 teaspoon black sesame seeds

2 ahi tuna steaks, skinless

1 cup sticky rice, prepared

1 avocado, pitted and cubed

1/2 cup mukimame

1/2 cup radishes, sliced thin

Fresh cilantro, chopped

1/2 cup mayonnaise

1 1/2 tablespoons sriracha

1/2 tablespoon soy sauce

Instructions:

Combine olive oil, vegetable oil, and sesame oil in a shallow dish. Add furikake seasoning, white sesame seeds, and black sesame seeds. Marinate ahi steaks ten minutes per side to coat evenly. Remove steaks from marinade and set aside. In a skillet over medium-high heat, warm the marinade mixture. Cook ahi steaks 2-3 minutes per side. The outer skin will appear seared while the center remains pink. Remove from heat. Transfer ahi steaks to a cutting board and tent with foil for 10 minutes. Cut into 1/4” thick slices. Arrange on a platter over sticky rice, overlapping the slices. Arrange avocado chunks, mukimame, radish slices, and chopped cilantro on the platter. For dipping sauce, combine mayonnaise, sriracha, and soy sauce. Mix well. Pour into a small bowl and serve with the ahi poke platter.

Quick Teriyaki Pork Bowl

What’s Cooking in Gail’s Kitchen? Talking Points: Quick Teriyaki Pork Bowl! Say the word “teriyaki” and watch people start to salivate. It’s all about the sauce. Part sweet like honey, and part salty like soy sauce, only thicker. Some may use the word “gooey” to describe how teriyaki sauce sticks to the meat sealing in all those concentrated spices and juices. For today’s drool-inducing teriyaki you may substitute pork for chicken, depending on what you have on hand. Just remember, although it’s a quick meal, you still need to be patient and kind. You must allow time to cook the rice.

QUICK TERIYAKI PORK BOWL

Ingredients:

2 cups boneless pork, cooked and cut into bite-size pieces

1/4 cup brown sugar

1/4 cup soy sauce

2 tablespoons rice vinegar

1/2 teaspoon ginger

2 cloves garlic, minced

1 tablespoon cornstarch

Instructions:

Combine brown sugar, soy sauce, rice vinegar, ginger, minced garlic, and cornstarch in a bowl. Whisk together until the cornstarch is dissolved and no lumps remain. In a skillet over medium heat, add cooked pork and teriyaki sauce. Coat the meat well. Continue to warm, stirring constantly, until the pork is heated through and the sauce thickens into a shiny glaze. Keep warm while making the side dishes. Remove from heat and serve with steamed broccoli and rice.

Knee-Jerk Chicken Wings

What’s Cooking in Gail’s Kitchen? Talking Points: Knee-Jerk Chicken Wings! Look ahead for a weekend meal that is Mmm Mmm Good. It takes a minute of advanced planning, but is, oh, so worth it. As with any marinade, its main purpose is to tenderize the chicken while bathing it with flavor and moisture. In the end you have chicken wings so juicy you won’t be able to put them down. As always, store the marinated chicken in the refrigerator. I don’t recommend reusing the marinade once you transfer the meat to a baking pan. As a general rule, any sauces that come into contact with uncooked meat should be disposed of properly to prevent harmful bacteria exposure. I’m good with that. In most cases an extra sauce or dressing can be offered instead.

KNEE-JERK CHICKEN WINGS

Ingredients:

1/4 cup vinegar

1 tablespoon dark rum

2 habanero peppers, chopped

1/2 red onion, chopped

2 green onions, chopped

1/2 tablespoon thyme

1 tablespoon olive oil

1 teaspoon sea salt

1 teaspoon black pepper

2 teaspoons allspice

2 teaspoons cinnamon

2 teaspoons nutmeg

2 teaspoons ginger

1 teaspoon molasses

2 pounds chicken wings

1/4 cup lime juice

1/2 cup ketchup

3 tablespoons soy sauce

1 tablespoon spicy honey

Chives, for garnish

Instructions:

To make the jerk paste marinade, combine vinegar, dark rum, habanero peppers, red onion, green onions, thyme, olive oil, sea salt, black pepper, allspice, cinnamon, nutmeg, ginger, and molasses in a blender. Pulse to mix until smooth. Place the chicken in a baking dish. Pour lime juice over chicken to coat on both sides. Wearing gloves, rub the jerk paste over both sides of the chicken wings, covering well. Transfer chicken to a gallon freezer bag. Use a rubber spatula to transfer all the marinade to the bag. Seal the bag and refrigerate overnight. When ready to bake, preheat the oven to 400°. Spray a rimmed baking pan with nonstick oil. Place chicken wings in a single layer, skin side up. Roast the chicken for 30 minutes, then flip to bake for another 20 minutes. Combine ketchup, soy sauce, and spicy honey in a small bowl. Mix well. Turn the chicken back over so the skin side is up. Brush with ketchup sauce. Bake 10 minutes longer. When chicken is done, transfer to a platter. Garnish with chopped chives. Serve with celery sticks and bleu cheese dressing.

Gluten-Free Egg Shoyu

What’s Cooking in Gail’s Kitchen? Talking Points: Gluten-Free Egg Shoyu! Have you ever wondered how to make those awesome tasting hard-boiled eggs you find nested in a bowl of ramen noodles? The whites are tender; the yolks a gorgeous shade of golden yellow. That slightly salty taste, combined with a hint of sweetness, is the result of marinating the peeled eggs in a soy sauce mixture. I’m not going to lie, that’s the step you need to do in advance. The marination process can take anywhere from 8 hours to 24, depending on the depth of saturation you desire. Its purpose is to allow the natural salt to season the egg yolk. In the end you achieve a perfect ring of tawny brown to outline the incredible edible egg.

GLUTEN-FREE EGG SHOYU

Ingredients:

6 hard-boiled eggs

6 tablespoons warm water

1 tablespoon sugar

2 tablespoons sherry vinegar

3/4 cup gluten-free soy sauce

Everything But Bagel Seasoning, for garnish

Instructions:

Remove the shells of the hard-boiled eggs. Discard. Place the uncut eggs in a deep bowl. In another bowl, whisk together the warm water and sugar until dissolved. Add sherry vinegar and soy sauce. Stir to combine. Pour the soy sauce mixture over the eggs. You want them covered and submerged. Sometimes it is necessary to place a plate over the eggs so they do not float. Marinate the eggs for 8 hours or overnight. Remove the eggs from the sweet and salty marinade. Transfer them to a sealed container for up to three days. When ready to eat, cut the eggs in half lengthwise. Sprinkle, or dab, with Everything But Bagel seasoning. Serve with rice or noodles.

Exotic Pineapple Pork Loin

What’s Cooking in Gail’s Kitchen? Talking Points: Exotic Pineapple Pork Loin! If you’re not a fan of pineapple, allow me to offer some reasons to give it another try. You know that bloated feeling you can get after a meal…even three hours later? Well, pineapple is actually your friend in speeding up the natural digestion of foods. It helps to break down proteins, which in turn eases that uncomfortable feeling that may keep you up at night. By pairing pineapple with pork, which is high in protein, your increased metabolism will thank you. With that being said, let’s “Dig In” for an appetizing main course.

EXOTIC PINEAPPLE PORK LOIN

Ingredients:

2.5 pounds pork loin

1 can pineapple rings, cut in half, juices reserved

2 cups prepared barbecue sauce

1 green pepper, chopped

1 jalapeño, seeds removed, minced

3 cloves garlic, minced

1/4 cup red onion, finely chopped

Instructions:

Preheat oven to 450°. Place pork loin on a cutting board. Make parallel incisions along the length of the meat without cutting all the way through. Carefully transfer the pork loin to a baking pan. Fill each slot with a pineapple ring half. Combine barbecue sauce and reserved pineapple juice in a bowl. Add chopped green pepper, minced jalapeño, minced garlic, and chopped red onions. Stir to combine. Pour sauce over pork loin. Bake for 10 minutes, then reduce oven temperature to 350°. Bake 50 minutes longer, or until done. Test the internal temperature with a meat thermometer. It should read 160° when done. Remove from oven and serve immediately.

Yearly Cranberry Sauce

What’s Cooking in Gail’s Kitchen? Food With Soul: Yearly Cranberry Sauce! When you are the only one who likes cranberries, one recipe can seem like a lot to consume. Go ahead and make the sauce anyway. Here’s why. It can be a special treat for other meals, besides Thanksgiving. Plus it freezes well. For example, swirl it into your morning yogurt, then top with crunchy granola. Or add a little maple syrup and slather it onto a stack of pancakes. Turn your morning fruit smoothie into a delicious beverage-on-the-go. As an appetizer or late night snack, toast baguette slices, smear on softened goat cheese, and add a dollop of cranberry sauce sprinkled with orange zest. Are you getting the idea? When the family asks what you’re eating, just smile and say, “Oh, don’t worry….you wouldn’t like it.”

YEARLY CRANBERRY SAUCE

Ingredients:

12 ounces fresh cranberries

1 cup sugar

1 cup water

1 tablespoon lemon juice

2 cinnamon sticks

1 tablespoon Grand Marnier, optional

Instructions:

Rinse cranberries thoroughly. Drain; set aside. In a large saucepan over medium heat, combine sugar, water, lemon juice, and cinnamon sticks. Bring to a boil, stirring occasionally. Add cranberries. Return to a boil, stirring occasionally. Cranberries will soften as the skins begin to pop. Cook 10 minutes longer. Add Grand Marnier. Remove from heat and allow mixture to cool. Sauce will thicken. Remove cinnamon sticks; discard. Transfer cranberry sauce to a covered storage container. Refrigerate sauce until ready to serve.